Chicken Au Poivres

Pepper's piquant flavor helps disguise the lack of salt in this delicacy

Serves 4

Ingredients:

1 roaster boneless breast or 1 package thin sliced roaster breast
2 tablespoons flour
2 teaspoons cracked black pepper
l teaspoon dry mustard
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup dry red wine
1 tablespoon minced, fresh parsley

Directions:

Remove and discard visible fat from boneless breast; slice thin. (You can skip this step if you have the thin sliced roaster breast.) Place chicken slices between sheets of plastic wrap and pound to 1/8 inch thickness. On wax paper, combine flour, pepper and mustard. Lightly coat chicken with flour mixture, pressing to make pepper adhere.

In large skillet over medium-high heat, heat oil. Add garlic; sauté 30 seconds. Place chicken in skillet so that pieces do not touch. Cook about 3 minutes or until lightly browned, turning once. Remove to serving platter; keep warm. Pour off fat; stir in wine. Cook over high heat, stirring constantly 2 to 3 minutes or until thickened and liquid is reduced by one-half. Stir in parsley. Spoon sauce over chicken.

Nutritional Figures Per Serving

Calories 255. Protein 36 grams. Carbohydrate 5 grams. Fat 9 grams. Cholesterol 90 mg. Sodium 81 mg.